Prep
15 min
Total
27 min
Serves
10
INGREDIENTS
- 1 lb. gruyere cheese
- 1 lb. swiss cheese
- 2 tbsp. corn starch
- 3 cloves garlic
- 4 sage leaves
- 2 oz. top shelf whiskey
- 500 ml. white wine
- 1 lemon juice and zest
- 1 tsp. dijon mustard
- splash olive oil
METHOD
- In a medium pot splashed with olive oil, lightly toast garlic and sage.
- Deglaze with white wine and lemon juice.
- Remove garlic and sage.
- Bring to boil, then simmer on low.
- Grate cheese and add cornstarch in a separate container.
- Mix throughout and slowly add 1 tenth at a time to the white wine while whisking.
- Make sure its smooth and add mustard and sherry.
- Transfer to crock pot and serve on low temperature. I would use bread, veggies or anything else for dipping. Maybe even baby back ribs.